Name: Garlic Butter Chicken Bites with Creamy Rigatoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces; 1 tbsp olive oil; 3 tbsp butter; 1 tbsp garlic, minced (about 3 cloves); 1 tsp Italian seasoning; 1/2 tsp paprika; 1 tsp salt (for chicken); 1/8 tsp pepper (for chicken); 10 oz rigatoni pasta; 2 tbsp butter (for sauce); 1 cup heavy cream, room temperature; 1 cup chicken broth, room temperature; 1 block (8 oz) cream cheese, softened to room temperature; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp Cajun seasoning (optional); 1 tsp salt (for sauce); 1/8 tsp black pepper (for sauce); 1 cup reserved pasta water (as needed), warm; to taste Fresh parsley, chopped (for garnish)

Jump to Recipe

Creamy, juicy, and packed with garlicky, buttery goodness, Garlic Butter Chicken Bites with Creamy Rigatoni is the kind of weeknight dinner that feels like a hug on a plate. This one-skillet wonder combines tender chicken bites seared to golden perfection and a lusciously creamy rigatoni sauce that clings to every noodle. Fun fact: many home cooks say a garlicky cream sauce is the fastest way to make friends and win over picky eaters — and sometimes even convince them to do the dishes. If you love bold, comforting pasta meals, this recipe sits somewhere between a cozy home-cooked favorite and a restaurant-style indulgence. For another rich pasta crowd-pleaser, check out this steak bites recipe for a similar flavor profile and hearty satisfaction: Steak Bites in Rich Garlic Butter Sauce with Creamy Parmesan Rigatoni. Simple, quick, and family-friendly, this dish is a perfect pick for tonight’s dinner — trust me, everyone will ask for seconds.

What is Garlic Butter Chicken Bites with Creamy Rigatoni?

What’s in a name? A lot, in this case — it promises exactly what you get: bite-sized pieces of chicken bathed in garlic butter tossed into a creamy rigatoni pasta that’s cheesy, silky, and utterly comforting. Why call it that? Maybe because every forkful highlights those garlic-butter chicken bites front and center — and who doesn’t want to shout the star from the rooftops? Is it dramatic to name a dish after its best part? Maybe, but drama tastes delicious. As the old saying goes, “the way to a man’s heart is through his stomach.” Give this recipe a try and see what happens — you might just win over the whole dinner table.

Why You’ll Love This

First, the main highlight: the marriage of perfectly seared, flavorful chicken bites and a decadent, creamy rigatoni sauce. The contrast of slightly crisped chicken with a velvety cheese sauce creates a texture-play that’s irresistible. Second, making this at home is economical — store-bought versions or restaurant portions can be pricey, but with affordable staples like pasta, cream, and a single block of cream cheese you get a luxe meal without the bill. Third, the layers of flavor — garlic butter, Italian seasoning, paprika, mozzarella, and Parmesan — mean every bite is savory and comforting. If you loved my garlic butter chicken balls recipe, you’ll find similar comfort here but with a sturdier, saucier pasta base for spoon-worthy satisfaction: Garlic Butter Chicken Balls with Creamy Parmesan Pasta. Ready to bring cozy, flavorful dinner to your table? Let’s cook.

How to Make: Quick Overview

This recipe is straightforward, quick, and incredibly satisfying. Prep is minimal — cut chicken, measure dairy and spices — and everything cooks in one deep skillet for fewer dishes. Expect a blend of textures: golden chicken bites, tender rigatoni, and a rich, cheesy sauce that clings to every noodle. Standout elements include the creamy sauce made from cream cheese, heavy cream, and melted cheeses, plus the quick sear that keeps chicken juicy. Total time: about 30 to 35 minutes (10 minutes prep, 20–25 minutes cooking).

Ingredients

1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
1 tbsp olive oil
3 tbsp butter
1 tbsp garlic, minced (about 3 cloves)
1 tsp Italian seasoning
1/2 tsp paprika
1 teaspoon salt (for chicken)
1/8 teaspoon pepper (for chicken)
10 oz rigatoni pasta
2 tbsp butter (for sauce)
1 cup heavy cream, room temperature
1 cup chicken broth, room temperature
1 (8 oz) block cream cheese, softened to room temperature
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Cajun seasoning (optional)
1 teaspoon salt (for sauce)
1/8 teaspoon black pepper (for sauce)
1 cup reserved pasta water (as needed), warm
Fresh parsley, chopped (garnish)

Directions

Prepare ingredients: cut chicken into bite-sized pieces, soften the cream cheese, shred the mozzarella if not pre-shredded, and set out heavy cream and chicken broth at room temperature for easier incorporation.
Heat a deep skillet over medium-high heat and add 1 tablespoon olive oil.
Season the chicken evenly with 1 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon Italian seasoning, and 1/2 teaspoon paprika. Toss so every piece is coated.
When the oil shimmers, add the chicken in a single layer. Cook without disturbing for 2–3 minutes to develop a golden crust, then stir and cook another 3–4 minutes until chicken is cooked through and no longer pink in the center (total about 6–7 minutes).
Push the chicken to the side, add 3 tablespoons butter and 1 tablespoon minced garlic to the skillet. Stir for 1–2 minutes until fragrant and slightly golden, then remove the chicken to a plate and set aside.
In the same skillet, pour in 1 cup chicken broth and 1 cup heavy cream. Bring to a gentle simmer over medium heat, scraping up any browned bits from the bottom for flavor.
Add 10 oz rigatoni to the simmering liquid. Cook uncovered for 12–15 minutes, stirring occasionally so the pasta doesn’t stick. The pasta will absorb liquid and become tender; check at 12 minutes and continue until al dente.
Reduce heat to low. Add the softened 8 oz cream cheese and stir until smooth and fully incorporated into the sauce.
Stir in 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp Cajun seasoning (if using), 1 teaspoon salt, and 1/8 teaspoon black pepper. Mix until the cheeses melt into a thick, creamy sauce.
If the sauce becomes too thick, add reserved pasta water a little at a time (up to 1 cup) until you reach the desired consistency.
Return the garlic butter chicken bites to the skillet and toss gently to coat everything in the creamy sauce. Heat for 1–2 minutes so flavors meld.
Sprinkle with chopped fresh parsley and serve hot. Every bite should be creamy, cheesy, and loaded with juicy garlic chicken.

Garlic Butter Chicken Bites with Creamy Rigatoni

What to Serve With

A crisp green salad with lemon vinaigrette to cut through the richness.
Steamed or roasted broccoli or asparagus for color and texture.
Garlic bread or crusty Italian bread to mop up extra sauce.
A light, fruity white wine like Pinot Grigio or a chilled sparkling water with lemon for a family-friendly pairing.
For a heartier meal, serve with roasted Brussels sprouts or a simple tomato and cucumber salad.

Top Tips for Perfecting

Use room-temperature cream cheese for a smoother sauce; cold blocks can clump.
Reserve pasta water before draining — its starch helps thin and bind the sauce.
Don’t overcook the chicken; remove it as soon as it’s cooked through so it stays tender.
If you prefer a bit of heat, increase the Cajun seasoning or add red pepper flakes.
For extra flavor, finish with a squeeze of lemon or a sprinkle of extra Parmesan right before serving.
Common mistake: boiling the sauce too vigorously after adding cheese — keep it low to prevent grainy texture.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
Freezing: You can freeze portions for up to 2 months, but texture may change slightly; thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to refresh the sauce, or microwave in 30-second bursts stirring between until heated through. Avoid high heat to prevent the sauce from separating.

FAQs

Can I use a different pasta shape?
Yes. Rigatoni is ideal because its ridges hold the sauce, but penne, ziti, or shells work equally well.

Can I substitute chicken thighs for breasts?
Absolutely. Boneless, skinless thighs are juicier and more forgiving; adjust cooking time slightly until they reach a safe internal temperature.

Is it possible to make this lighter?
You can use half-and-half instead of heavy cream and reduce the cream cheese, but the sauce will be thinner and less rich.

How do I prevent the sauce from becoming grainy?
Keep the heat low when adding cheeses and cream cheese; stirring slowly and using room-temperature cream cheese helps achieve a smooth sauce.

Can I meal prep this recipe?
Yes — cook everything and store in meal-sized containers. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.

Conclusion

This Garlic Butter Chicken Bites with Creamy Rigatoni recipe is an easy, comforting, and crowd-pleasing dinner that brings restaurant-worthy flavor to your table without the fuss. It’s perfect for busy weeknights, special family dinners, or any time you want a satisfying, cheesy meal that feels like a treat. If you want a slightly different take or extra inspiration, check out this similar version for more cheesy goodness: Garlic Butter Chicken Bites with Creamy Parmesan Pasta …. Give it a try, and don’t forget to share it with family and friends — the applause (and second helpings) are guaranteed.